Soak the beans the day before. The next day, cook for about 40 minutes until soft. Cook the rice. Put both aside.
Cut the meat into thin strips. If necessary, cut the uncooked spinach into coarse strips. Grate the cheese. Remove the avocado from the skin and mix with the sour cream. Cut the paprika and chilli into small pieces. Chop the coriander and stir it into the sour cream.
Fry the meat in a pan and season. Instead of 2 cloves of chopped garlic, I used 2 teaspoons of garlic paste and added it to the pan. Fry the chilli briefly. Put the meat on a plate. Put the fat from the pan in a fireproof casserole dish in which the enchiladas are baked afterwards.
Spread a thin layer of sour cream on a tortilla. Place the spinach on top. Put part of the meat on top. Spread some of the black beans and rice on top. Some cheese. Seal the enchilada. Do the same with the rest of the cakes.
Put them all together in the greased baking dish. Brush with the rest of the sour cream and spread the rest of the cheese on top. Bake in the oven at 160 ° C for 30 minutes and serve.